TECHNOLOGICAL SCHEME OF THE DEVICE OF THE IRRIGATION OF THE LIMESTONE SUSPENSION OF THE CONSOLE DEPOSITOR DSR 8000\100

2019 ◽  
pp. 138-144
Author(s):  
Ihor Chobotko ◽  
◽  
Serhii Tynyna ◽  
Vsevolod Franchuk ◽  
◽  
...  
Keyword(s):  
Technological Scheme

scholarly journals Modular-Technological Scheme for Tractors of Traction Classes 1.4

2021 ◽  
Vol 666 (4) ◽  
pp. 042048
Author(s):  
V N Sidorov ◽  
S A Voinash ◽  
A A Ivanov ◽  
S A Petrov
Keyword(s):  
Technological Scheme

scholarly journals Development of technological scheme for two-component grain mixture grinding

2021 ◽  
Vol 640 (3) ◽  
pp. 032054
Author(s):  
I A Kechkin ◽  
V A Ermolaev ◽  
A I Romanenko ◽  
V V Tarakanova ◽  
I A Glebova
Keyword(s):  
Technological Scheme ◽  
Two Component

SUBSTANTIATION OF THE TECHNOLOGICAL SCHEME FOR PRODUCING LIQUID SUGAR FROM SEMI-PRODUCTS OF BEET SUGAR PRODUCTION

2019 ◽  
Author(s):  
Р.С. Решетова ◽  
О.Ю. Бганцева
Keyword(s):  
Food Production ◽  
Technological Scheme ◽  
Preliminary Treatment ◽  
Sugar Solution ◽  
Sugar Production ◽  
Chemical Methods ◽  
Storage Duration ◽  
Number Of Microorganisms ◽  
Permissible Levels ◽  
Physical And Chemical

Разработана технологическая схема получения жидкого сахара из полупродуктов свеклосахарного производства, которая предусматривает получение исходного (концентрированного) сахарного раствора из сиропа после выпарки, некондиционного сахара и желтого сахара последнего продукта с содержанием сухих веществ (СВ) от 68 до 72. Изучено изменение количества микроорганизмов в жидком сахаре в течение 30 сут хранения в закрытых сосудах при температуре окружающей среды без предварительной обработки физическим и химическим способами с целью использования сиропа при производстве пищевых продуктов. Установлено, что в растворе с содержанием СВ 68 72 количество микроорганизмов увеличилось: бактерий с 15 до 60 КОЕ/г, дрожжей и плесневых грибов с 10 до 34 КОЕ/г, что не превышает допустимых уровней СанПиН 2.3.2.1078 01 и ГОСТ Р 53035 2008. Определена длительность хранения жидкого сахара для использования в пищевых производствах не более 15 сут. The technological scheme of obtaining liquid sugar from semiproducts of sugar beet production, which provides for obtaining the initial (concentrated) sugar solution from the syrup after evaporation, substandard sugar and yellow sugar of the last product with a content of dry matters from 68 to 72, has been developed. The change in the number of microorganisms in liquid sugar was studied during 30 days of storage in closed vessels at ambient temperature without preliminary treatment by physical and chemical methods with the aim of using syrup in food production. It was found that in the solution with the content of dry matters 68 72 the number of microorganisms increased: bacteria from 15 to 60 CFU/g, yeast and fungi from 10 to 34 CFU/g, which does not exceed the permissible levels of SanPiN 2.3.2.1078 01 and GOST R 53035 2008. The storage duration of liquid sugar for use in food production was determined no more than 15 days.

Development of technology for processing of chip wastes made of Al—Mg—Sc system alloy using hot extrusion method

2021 ◽  
pp. 123-129
Author(s):  
N.N. Zagirov ◽  
Yu.N. Loginov ◽  
E.V. Ivanov ◽  
V.G. Kuz’min
Keyword(s):  
Mechanical Properties ◽  
Aluminum Alloy ◽  
Production Process ◽  
Liquid State ◽  
Hot Extrusion ◽  
Technological Scheme ◽  
System Alloy ◽  
Chip Processing ◽  
Extrusion Method

The problem of chip processing of aluminum alloy containing scandium is considered. The difficulty of remelting due to easy oxidation of the alloy components is noted. It is proposed to dispose of the shavings without transferring the metal to liquid state. The aim of the work is to construct technological scheme for the processing of waste chips of the Al—Mg—Sc alloy formed as result of machining cast billets by cutting. Results of experiments including cold briquetting, hot extrusion and drawing are presented. The mechanical properties of the product obtained according to several variants of the technological scheme are measured. The possibility of continuous drawing of semi-finished product is shown. The conclusion is made about the possibility of using the scheme in the production process.

scholarly journals DESIGNING THE DESORPTION COLUMN FOR THE INSTALLATION OF WATER WASHING OF TECHNOLOGICAL GASES FROM AMMONIA AND AMINES

2020 ◽  
Vol 2018 (1) ◽  
pp. 32-35
Author(s):  
Evgeniy Podoplelov ◽  
Anatoliy Dement'ev ◽  
Maksim Korol'
Keyword(s):  
Technological Scheme ◽  
Gas Mixture ◽  
Water Washing ◽  
Purification Scheme

The paper proposes the reconstruction of the technological scheme of water washing of the gas mixture from ammonia and amines, a desorption column has been designed for a new purification scheme.

scholarly journals Early Byzantine metallurgical object at the site Gamzigrad - Romuliana in Eastern Serbia

2009 ◽  
Vol 45 (2) ◽  
pp. 197-206
Author(s):  
Maja Zivic
Keyword(s):  
Chemical Analysis ◽  
Environmental Pollution ◽  
Steel Production ◽  
Electric Arc ◽  
Technological Scheme ◽  
Detailed Characterization ◽  
Electric Arc Furnaces ◽  
Valuable Source ◽  
Arc Furnaces

The processing of waste powders from steel production in electric arc furnaces is a world problem. The presence of Fe, Zn, Cd, Pb, etc. in the powders makes them a valuable source for these metals. Zinc is the metal that is most often utilized, which leads to reduction of environmental pollution. The greatest problem in this connection is the presence of chlorine and fluorine in the powders, which influences the electroextraction of zinc in a significantly negative way. The presented paper shows the results from the study of the possibilities for zinc leaching from powders obtained in the steel production in Bulgaria. A detailed characterization of the powders was made using chemical analysis, XRD, DTA and TGA and M?ssbauer spectroscopy. The results from the powder leaching with different solvents give the reason to recommend a technological scheme for the complete and total processing of the waste powders from steel production.

scholarly journals Development of Mayonnaise Technology Enriched with Milk Whey Protein

2021 ◽  
pp. 64-70
Author(s):  
Е.А. Горнич ◽  
А.В. Дурягина ◽  
Ю.И. Зайцева ◽  
В.А. Хаханова
Keyword(s):  
Protein Content ◽  
Whey Protein ◽  
New Product ◽  
Technological Scheme ◽  
Biological Value ◽  
Milk Whey ◽  
Traditional Scheme ◽  
Digestible Protein ◽  
Milk Whey Protein

Цель работы – разработать технологию нового продукта с повышенным содержанием белка. В статье представлена технология производства майонеза, обогащённого сывороточным белком альбумином. При разработке технологической схемы производства майонеза с альбумином была принята традиционная схема, в которую были добавлены дополнительные операции по подготовке альбумина: размораживание (дефростация), обезвоживание. В ходе исследований были проведены выработки контрольного и трёх опытных образцов с различным процентным содержанием альбумина (5, 10 и 15%). По результатам проведённых исследований нами рекомендуется вводить в рецептуру майонеза не более 10% альбумина. По органолептическим показателям, влажности и кислотности разработанный нами продукт отвечает требованиям ГОСТ 31761-2012 «Майонезы и соусы майонезные. Общие технические условия». Мы считаем, что введение в рецептуру альбумина позволит увеличить в майонезе долю легкоусвояемого белка, что, несомненно, повысит пищевую и биологическую ценность готового продукта. The goal of the work is to develop the technology of a new product with an increased protein content. The technology for the production of mayonnaise enriched with whey protein albumin is presented in the article. When developing the technological scheme for the production of mayonnaise with albumin, a traditional scheme was adopted, in which additional operations for the preparation of albumin were added: defrosting (defrostation), sublimating. During the researches the production of control and three experimental samples with different percentages of albumin (5, 10 and 15%) was carried out. According to the results of the research carried out, we recommend introducing no more than 10% albumin into the mayonnaise formula. According to organoleptic indicators, humidity and acidity, the product developed by us meets the requirements of GOST 31761-2012 "Mayonnaise and mayonnaise sauces. General Specifications". We believe that the addition of albumin to the formula will increase the proportion of easily digestible protein in mayonnaise, which will undoubtedly increase the nutritional and biological value of the finished product.

scholarly journals ESTIMATION OF STRUCTURAL SIMILARITY FOR CONTROL OF MICROELECTRONIC PRODUCTS

2019 ◽  
Vol 1 (7) ◽  
pp. 14-18
Author(s):  
Yu. A. Gusman ◽  
Yu. A. Pichugin ◽  
A. O. Smirnov
Keyword(s):  
Production Process ◽  
Technological Process ◽  
Good Reason ◽  
Structural Similarity ◽  
Fixed Number ◽  
Crystal Plate ◽  
Technological Scheme ◽  
Real Sample ◽  
Numerical Example

In this paper we consider the technological process of manufacturing micromechanical gyroscopes, the output of which is divided into cells of the crystal plate and each cell contains a fixed number of product elements. The estimation of structural similarity for measurements of technical characteristics of various devices is offered. A relatively large value of structural similarity assessment means that there is a dependence of the quality of the manufactured devices on the position on the crystal plate. This gives a good reason for further work to improve the quality of the process or to change the technological scheme as a whole. The article considers a numerical example based on a real sample of microelectronic products. The proposed method can be used both in the process of adjustment of the production process and in the rejection of products, when further configuration of the equipment is no longer possible.

scholarly journals Technical vision system for apple defects recognition: justification, development, testing

2021 ◽  
Vol 59 (4) ◽  
pp. 488-500
Author(s):  
P. P. Kazakevich ◽  
A. N. Yurin ◽  
G. А. Prokopovich
Keyword(s):  
Vision System ◽  
Electronic Control Unit ◽  
Control Unit ◽  
Video Camera ◽  
Technological Scheme ◽  
High Productivity ◽  
Pests And Diseases ◽  
Technical Vision ◽  
Optical Module ◽  
Processing Line

The most rational method for identifying the quality of fruits is the optical method using PPE, which has the accuracy and stability of measurement, as well as distance and high productivity. The paper presents classification of fruit quality recognition systems and substantiates the design and technological scheme of the vision system for sorting them, consisting of an optical module with installed structural illumination and a video camera, an electronic control unit with an interface and actuators for the sorter and conveyor for fruits. In the course of the study, a single-stream type of fruit flow in PPE with forced rotation was substantiated, a structural and technological scheme of an STZ with a feeding conveyor, an optical module and a control unit, an algorithm for functioning of the STZ software was developed based on algorithm for segmentation of fruit colors, tracking algorithm, etc. deep learning ANN, which provide recognition of the size and color of fruits, as well as damage from mechanical stress, pests and diseases. The developed STZ has been introduced into the processing line for sorting and packing apples, LSP-4 has successfully passed preliminary tests and production tests at OJSC Ostromechevo. In the course of preliminary tests of the LSP-4 line, it was found that it provided fruit recognition with a probability of at least 95%, while the labor productivity made 2.5 t/h.

scholarly journals Analysis of the criteria of efficiency of work of separators for the field of hydrocarbon raw

2019 ◽  
pp. 114-119
Author(s):  
Valeriy V. Piven ◽  
Vladislav S. Shchelkonogov
Keyword(s):  
Technological Process ◽  
Raw Materials ◽  
Comprehensive Assessment ◽  
Technological Scheme ◽  
Qualitative Composition ◽  
Separation Processes ◽  
Process Flow ◽  
Multi Stage ◽  
Flow Diagrams

Assessment of the quality of separation of hydrocarbon raw during its field preparation is necessary to determine the efficiency of the entire technological process of preparation. The absence of complex criteria for assessing the quality of separation for multi-stage processes does not allow one to obtain unambiguous solutions in justifying the process flow diagrams and equipment for separation. We have analyzed the typical technological scheme of separation of hydrocarbon raw materials and existing criteria for separation processes. It is proposed to use the criterion for a comprehensive assessment of the separation processes of hydrocarbon raw materials, allowing calculating the efficiency of the process, taking into account the possible production of intermediate fractions and their qualitative composition

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